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Crockpot Pork Barbecue
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  • 4 lbs (1.8 kg). boneless pork butt or shoulder
  • 1 cup (225 ml) cola
  • 1 recipe North Carolina Barbecue Sauce
  • North Carolina Barbecue Sauce:
  • 1 cup (225 ml) cider vinegar
  • 2/3 cup (150 ml) yellow mustard
  • 1/2 cup (125 ml) firmly packed light brown sugar
  • 2 tbsp (30 ml) butter
  • 1 tsp (5 ml) soy sauce
  • 1 tsp (5 ml) chili powder
  • 1/4 tsp (1 ml) crushed red pepper
  • 1 tsp (5 ml) black pepper
  • Trim all possible fat from roast.
  • Place in crockpot, pour cola over, cover and cook on low for 10 - 12 hours or until pork can be easily shredded.
  • Remove pork from pot, shred in a bowl, removing all possible fat. You can use two forks or your fingers (let cool slightly).
  • Discard liquid.
  • Return pork to pot (you don't have to wash it).
  • Add barbecue sauce to taste and mix.
  • Continue to cook on low for 5 - 6 hours, adding more barbecue sauce if needed.
  • Serve as sandwiches in buns.
  • Barbecue sauce:
  • In a medium saucepan, combine all the ingredients over medium heat. Bring to a boil and continue to boil for 5 minutes, or until the sauce has thickened, stirring constantly.
  • Yields: about 1 2/3 cups
This freezes perfectly.

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